The method of pickling ghost ginger in old Beijing is as follows:

Method 1.

Main ingredients: 1000 grams of ghost ginger, 1 jin of salt, appropriate amount of soy sauce

1. Wash off the ginger and control water.

2. Put it in a clean container. Sprinkle with salt.

3. Add appropriate amount of water to the soy sauce and bring to a boil, let cool and pour into the bottle containing ghost ginger.

4. Seal the bottle tightly and place it in a cool place for fermentation for more than 2 weeks before consumption.

Method 2.

Ingredients: appropriate amount of fish sauce, 40g of salt, appropriate amount of soy sauce, appropriate amount of sugar, 50g of white wine, appropriate amount of pepper, appropriate amount of aniseed, appropriate amount of garlic, appropriate amount of ginger, and pepper 200g

1. Wash and dry the Japanese ginger.

2. Slice the devil's ginger and pickle it with salt. Generally, about 25 grams of salt is added to one pound of devil's ginger, usually 20 grams.

3. Wash and dry the peppers and cut into peanut size.

4. Add salt to marinate. Slice garlic and ginger and set aside.

5. Drain the pickled ghost ginger and pepper and let them cool slightly.

6. Add soy sauce, aniseed, and Sichuan peppercorns to the pot and cook for 10 minutes. Add sugar, white wine, and fish sauce and bring to a boil. Pickle 2 pounds of deviled ginger. It is more appropriate to add 50 grams of wine. If you add less, marinate it. If it's not fresh enough, let it cool.

7. Let it cool and then pour it in, otherwise the devil's ginger will break easily. The amount of water added to the sauce should slightly cover the devil's ginger.

8. Marinate for two days and you can eat it. It tastes better after marinating for about a week.